Chicken Enchilada Soup
Packed with tender chicken, tomatoes, beans, red enchilada sauce, and corn, this chicken enchilada soup is the perfect easy and filling weeknight meal, all cooked in the crockpot.
Ingredients
- ½ tablespoonolive oil
- 1 smallyellow onion (finely chopped)
- 4 clovesgarlic (minced)
- ¾ teaspoonsalt
- ½ teaspoonfreshly ground black pepper
- 1 tablespoonchili powder
- 2 teaspoonsground cumin
- 1 teaspoonsweet paprika
- 1 teaspoongarlic powder
- 19 ouncescan of red enchilada sauce
- 15 ouncescan of corn (rinsed and drained)
- 15 ouncescan of black beans or red kidney beans ( rinsed and drained)
- 28 ouncescanned diced tomatoes
- 4 cupslow sodium chicken broth
- 1 ½ poundsboneless, skinless chicken breasts
- 1bay leaf
- ⅓ cupshredded cheddar cheese (plus more for serving)
- ¼ cupheavy cream (or to taste)
- sour cream (for serving)
- fresh chopped cilantro or parsley (for serving)
- sliced lime (for serving)
- other toppings may include sliced avocados and crushed tortilla chips
Directions
- 1
Heat olive oil in a skillet; add onions and cook for 3 minutes.
- 2
Stir in the garlic and season with salt, pepper, chili powder, paprika, cumin, and garlic powder.
- 3
Pour in 1/3 cup of the enchilada sauce; scrape up all the bits at the bottom of the skillet and pour it all into the bowl of your slow cooker.
- 4
Combine the remaining enchilada sauce, corn, beans, diced tomatoes, chicken broth, and bay leaf in the crock pot; stir.
- 5
Arrange the chicken breasts on top.
- 6
Cover with a lid and set on LOW for 6 hours or until the chicken is cooked through. You can also set it on HIGH for 3 hours or until the chicken is done.
- 7
Remove the chicken from the crock pot and shred it. Stir it back into the slow cooker.
- 8
Stir in the cheese and heavy cream.
- 9
Ladle the chicken enchilada soup into bowls and top with sour cream, cilantro, limes, and cheese before serving.